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This spinach strawberry salad combines sweet summer berries with crisp spinach, crunchy pecans, and tangy feta for a light yet satisfying meal. The homemade balsamic poppy seed dressing ties everything together with the perfect balance of sweet and tangy flavors that will make you forget you're eating something so healthy.
I first made this salad for a spring brunch and was shocked when it disappeared before the main course. Now it's requested at every family gathering from Easter to Labor Day, and I've learned to make extra dressing to keep in the fridge.
Ingredients
- Fresh baby spinach: providing a tender base that catches all the dressing
- Strawberries: adding natural sweetness and vibrant color to brighten the dish
- Red onion: soaked in cold water to maintain crispness while removing harsh bite
- Toasted pecans: contributing essential crunch and nutty depth
- Block feta cheese: offering creamy tanginess that store bought crumbles cannot match
- Balsamic vinegar: providing rich acidity that complements the berries perfectly
- Poppy seeds: delivering tiny bursts of texture and subtle nutty flavor
- Honey: balancing the acidity with natural sweetness for a well rounded dressing
- Dijon mustard: acting as an emulsifier while adding complexity to the dressing
Step-by-Step Instructions
- Toast the Pecans:
- Spread pecans in a single layer on an ungreased baking sheet and bake at 350°F for 8 to 10 minutes until fragrant and tan in the center when broken in half. Watch carefully during the final minutes as nuts can burn quickly. The toasting process enhances their natural oils and flavor, transforming the salad with deeper nutty notes.
- Soak the Onions:
- Place thinly sliced red onion in a bowl of cold water while preparing other ingredients. This simple technique preserves the onion's crisp texture while mellowing its sharpness, allowing it to complement rather than overpower the delicate strawberries and spinach.
- Mix the Dressing:
- Whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper until thoroughly combined. The mustard helps emulsify the oil and vinegar for a perfectly blended dressing that clings to every ingredient. For extra convenience, shake everything in a mason jar with a tight lid.
- Assemble the Base:
- Place spinach in a large serving bowl followed by the quartered strawberries. The ratio of greens to berries should be balanced, allowing both flavors to shine. Add the drained red onions, distributing them evenly throughout.
- Dress and Finish:
- Drizzle about half the dressing over the salad and gently toss to coat the leaves. Add more dressing if needed, but avoid drowning the delicate ingredients. The spinach should glisten with dressing but not pool at the bottom of the bowl. Finally, add the feta cheese and chopped pecans, tossing lightly to maintain their integrity.
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The poppy seed dressing is truly what makes this salad special. I discovered the magic of adding a touch of Dijon mustard by accident when I ran short on ingredients one day, and now I would never make it any other way. My grandmother used to say a good dressing can elevate even the simplest greens, and this recipe proves her right every time.
Make Ahead Tips
This salad is best assembled just before serving, but several components can be prepared ahead to save time. Toast the pecans up to three days in advance and store in an airtight container at room temperature. The dressing can be made up to five days ahead and kept refrigerated. Wash and dry the spinach a day ahead, storing it with a paper towel in a sealed bag to absorb excess moisture.
Perfect Substitutions
While this recipe is wonderful as written, you can easily adapt it based on what's available. Swap spinach for mixed greens or arugula for a peppery twist. Blueberries or raspberries work beautifully in place of strawberries. No pecans? Try walnuts, almonds, or even candied nuts for added sweetness. Goat cheese makes an excellent alternative to feta if you prefer a creamier texture.
Serving Suggestions
This versatile salad pairs perfectly with grilled chicken or salmon for a complete meal. For entertaining, serve alongside a quiche or frittata for a lovely brunch spread. During summer months, it complements barbecued meats wonderfully, offering a fresh counterpoint to smoky flavors. For a light lunch, add some quinoa or farro directly to the salad for added staying power.
Frequently Asked Questions
- → Can I use a blend of greens for this salad?
Yes, you can use a mix of spinach and arugula or other tender greens for a bit of variety in flavor and texture.
- → How do I keep the onions from being too strong?
Soaking the thinly sliced red onion in cold water helps reduce its sharpness while retaining its flavor.
- → Can I substitute the feta cheese?
Yes, you can use goat cheese or blue cheese as a substitute for feta, depending on your preference.
- → How do I toast the pecans properly?
Toast the pecans in a preheated oven at 350°F for 8-10 minutes, ensuring to check them in the final minutes to avoid burning.
- → How should I store the leftovers?
Store undressed salad in the refrigerator for up to 4 days and the dressing in an airtight container for up to 5 days. Shake the dressing before using.
- → Can I make the dressing in advance?
Yes, the balsamic poppy seed dressing can be made up to 5 days in advance and stored in the fridge.